B'Day Truffles

From Tosi: My favorite offering at Milk Bar is our cake truffles, spawned entirely from leftover bits and pieces of cake! You can choose to follow the recipe, or get crazy, without our guidance, using leftovers to concoct your own. Don’t limit yourself to birthday cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen!

YIELDS: Makes about one dozen 1-ounce cake truffles

B'Day Truffles Assembly

B'Day Truffles Assembly

Step 1

Combine the cake scraps and vanilla milk in a medium sized bowl and toss with your hands until moist enough to knead into a ball. If it is not moist enough to do so, add up to 2 tablespoons more vanilla milk and knead it in.

Step 2

Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball. Roll each one between the palms of your hands to shape and smooth it into a round sphere.

Step 3

With latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed.

Step 4

Put 3 or 4 chocolate-covered balls at a time into the bowl of birthday cake sand. Immediately toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).

Step 5

Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. In an airtight container, the truffles will keep for up to 1 week in the fridge.

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